value added products from millets - dhan
TRANSCRIPT
Value Added Products from Millets
Dr. Usha Dharmaraj Department of Grain Science and Technology
CSIR-CFTRI, Mysore
Rice
Wheat
Major cereals, coarse cereals and millets
Maize
Sorghum
Millets
Pearl millet Small milletsPseudo-cereals
1. Finger millet
2. Foxtail millet
3. Little millet
4. Proso millet
5. Barnyard millet
6. Kodo millet
1. Grain Amaranthus
2. Buck wheat
3. QuinoaFonio, Teff, Job’s tears
Millet growing areas in world
India, China, Myanmar, Korea and almost all Africancountries viz., Ethiopia, Namibia, Tanzania, Uganda,Zimbabwe etc.
35 million tons; 34 million hectares
Moisture Protein Fat DietaryFiber
Carbo-hydrates
Minerals Calcium(mg)
Iron(mg)
Rice 13.7 6.8 0.5 1.5 76.9 0.6 10 0.7
Wheat 12.8 11.8 1.5 12.9 71.2 1.5 41 5.3
Maize 14.9 11.1 3.6 10.5 66.2 1.5 10 2.3
Pearl millet
12.4 11.6 5.0 12.0 67.5 2.3 42 8.0
Finger millet
13.1 7.3 1.3 19.8 66.8 2.7 344 5.0
Foxtail Millet
11.2 12.3 4.3 14.0 60.9 3.3 31 2.8
Little millet
11.5 7.7 4.7 12.2 67.0 1.5 17 9.3
Barnyard millet
11.1 6.2 2.2 13.7 65.5 4.4 20 5.0
Kodo millet
11.4 8.3 1.4 15.0 65.9 2.6 27 0.5
Nutritional composition of millets compared to major cereals (g/100g)
Nutritional significance1. Good amount of sulphur amino acids like tryptophan, cystine
and methionine2. Richest source of calcium among cereals3. High amount of dietary fiber4. Rich in polyphenols – gallic, ferulic p-hydroxy benzoic,
procatechuic and p-coumeric acids5. Good antioxidant activity6. Hypoglycemic, hypocholesterolemic and anti-ulcerative
properties, inhibit aldol reductase activity
Finger millet
Foxtail millet1. Contains ferulic and p-coumeric acids2. Good antioxidant potential3. Contains carotenes and tocopherols4. Accumulates gama aminobutyric acid on germination, GABA
regulates cardiovascular functions Little millet
1. Good Source of iron2. Highest soluble p-coumeric acid among the millets3. Iron chelating activity is high compared to other millets
Proso millet1. High content of total carotenoids2. Good source of tocopherols3. Exhibits antioxidant activity
Kodo millet1. Comparatively high in lysine, (3.0-3.5g/100g)2. Contains phenolics, tannins3. Good antioxidant potential, highest DPPH quenching
activity among millets4. Hypoglycemic nature5. Reduces cholesterol levels
Barnyard millet1. Contains antioxidant compounds2. Contains serotonin derivative---anti-inflammatory activity3. Flavonoid-luteolin and tricin-cancer preventive
Constraints
Lack of awareness
Lack of suitable milling machineries
Non availability of ready-to-use products on the shelf
Food habits
Organoleptic characteristics
High fat content, mostly in bran and germ
Low shelf stability of flour /semolina due to high oxidative & hydrolytic rancidity
Lack of suitable processing technologies
1. Refining2. Husk free malt flour3. Polishing/decortication4. Improved popping process5. Flaking6. Extrusion cooking7. Drum drying8. Baking
Contemporary methodsFoxtail millet
Native
Seed coat
Traditional products Newer productsRotiStiff porridgeThin porridgeCooked grainsSweet and savory productsPopped productsMalted flour
Refined flourHusk free malt flourParboiled grainsPopped productsExpanded productsExtruded productsDrum dried productsFlakesHealth foods and beveragesBakery productsSemolina and composite flourNoodlesPapads
Except for finger millet- All the millets need to be dehuskedDehusked millet can be cooked like rice or can be milled to prepare flour and can be used in various traditional productsGenerally these grains are polished to remove the bran portion
NOODLES• Ragi-wheat blend based noodles
marketed, mostly in southern states,
• Good market potential exists, due to the health benefits - high DF, Ca and non-gluten nature and cost benefits,
• Preparation of 100% ragi noodles feasible
FINGER MILLET
Expanded products
Composite flakes
Nutri bar
Malt based beverage
Based on finger millet malt
Contains about 14%protein compared to 8-9%of the market sample
Contains about 500mg/100g of calcium(almost of 1/3rd of theRDA) from the naturalsource Malted ragi based beverage
Seed coat based biscuits
3 times higher calcium and dietary fiberthan control sample
Malted weaning food
Ragi based malted weaning food
Rice based malted weaning food
Wheat based malted weaning food
Provides adequate nutritionto the child
The product can be fortified withadded vitamins and minerals andflavored with natural fruit andvegetables
Ready-to-cook
Ready-to-eat
Malted weaning food
• Milk based weaning food• Cereal based weaning food
Protein 1.8-4.5 gFat 3.3-6.0 gCarbohydrates 7-14 gCalcium 80 mgLinoleic acid 0.5-1.2 gEnergy 65 k cal/100ml
Malt based infant foodMinimum requirement of Infant
food
Enteral food (~18% finger millet)
2.5 kcal/ml
Ready-to-eat snack mix
Millets, grain amaranthus, sorghum, legumes
All the grains popped and powdered
The ready mix could be shaped into burfi or laddu form or could be mixed with milk before consumption
Calcium rich ready-to-use product As a natural mineral and fiber source in different cuisines;(in masala mixes, as chat mix, as a spread, in bakery and otherfood products)
Calcium 70% of RDA
890 mg of calcium
Convenience flour from finger millet
Parameter convenience flour (B)
traditional method (A)
Colour (∆E) 69.21 64.1
Firmness (N) 15 12.4Springiness(mm)
2.8 3.0
Chewiness(Nmm)
5.7 4.3
Combination of different millet
semolina
Combined health benefits
Highly nutritious
Husk free flour from millets
Multi millet semolina
Foxtail millet coarse & fine semolina Little millet coarse & fine semolina
Kodo millet coarse & fine semolina Proso millet coarse & fine semolina